Tag Archives: braised

audra: on the lamb

oh, heavens…finally(!).  food.  really.  i’m embarrassed to admit that we’ve been eating out & snacking more often than not, & i haven’t been up to much cooking lately.  it breaks my heart.  but…baby jesus was listening to me this weekend when i was praying for snow, and i’m now reconsidering christianity.  or any religion.  maybe.

so we have this freezer full of baby lamb, right?  i found this lovely sounding recipe on food network the other day & it sounded so lovely, i couldn’t possibly wait another second.  turmeric, cumin, cardamom, ginger, garlic, cilantro and lamb? i nearly passed out:

braised lamb stew

recipe adapted from danny boome

for the lamb:

  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes

for the stew:

  • 1 onion, cut into 1-inch cubes
  • 3 carrots, roughly diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can chickpeas, drained
  • 1 lemon, zested
  • 2 cups chicken stock
  • 1 cup dried apricots
  • 1 tablespoon honey
  • 2 tablespoons freshly chopped cilantro leaves


in a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. add the cubed lamb to the bowl and toss around to coat well. cover and set aside.

heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. add 1/3 of the lamb, and brown well. remove to a plate, and repeat with remaining lamb.

add onions and carrots to the pot and sweat for 5 minutes. stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.

bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. sprinkle the stew with chopped fresh cilantro and serve.

after tasting the spice & oil mixture, it seemed bland…so i added several pinches more of each spice, along with a few extra cloves of garlic & twice the ginger.  the finished product was still a bit lifeless…i would love to try some curry with it next time.  the apricots & honey also made it too sweet for me; even after adding more than enough of the kosher salt & extra ginger & such.  i also deglazed the pan with a good pinot gris before adding the meat back into the vegetables…i couldn’t believe there wasn’t a spot of wine in the recipe!

i would highly recommend this recipe to anyone; it’s a complete no-brainer.  even with having to bone my own lamb shoulder, it was still pretty quick & super easy.  i served it alongside roasted fingerling potatoes just with some olive oil, kosher salt & parsley, and some steamed haricot verts…and of course a lovely oregon pinot noir.  just don’t forget the additional ginger & garlic, along with some salt…otherwise it’s sweet as fuck…unless you like that type of thing.

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